Basil Pesto, Spinach and Ricotta Lasagne
Prep: 30 minutes
Cook: 60 minutes
Cook: 60 minutes
Easy
Serves 4
Make this lasagne a family favourite with its irresistible blend of comforting flavours and wholesome ingredients, every layer filled with rich, velvety ricotta and aromatic basil pesto.
Ingredients
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For the Pesto Filling
2 tbsps Early Harvest Extra Virgin Olive Oil -
200g Kale, shredded
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A large bag (around 200g) Baby spinach
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135g pot Belazu Chilled Basil Pesto
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250g Ricotta
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For the Bechamel
50g Butter -
4 tbsps Plain flour
-
500ml Milk
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Salt and pepper
-
50g Parmesan, grated
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To Assemble
500g Lasagna sheets -
20g Pine nuts
-
50g Parmesan, grated
Method
- Step 1: Set a large lidded pan over very high heat and pour in the olive oil. Tip in the bags of kale and spinach and immediately cover with the lid to wilt. Cook for 4-5 minutes until completely wilted, then remove from the heat and tip into a colander set in the sink to drain. Leave to cool completely.
- Step 2: Meanwhile, make the bechamel. Melt the butter over medium-high heat in a medium saucepan, then spoon in the flour. Whisk together into a paste and cook, whisking frequently, for 5-6 minutes until the paste begins to brown. Whisk in the milk, a little at a time, until you have a smooth sauce. Season with salt and pepper, then whisk in the grated parmesan. Remove from the heat and set aside. Season with salt and pepper, then whisk in the grated parmesan. Remove from the heat and set aside.
- Step 3: Tip the wilted kale and spinach into a mixing bowl, then add the Fresh Basil Pesto and the ricotta. Mix together well, adjust the seasoning as you like, and then set aside, ready to assemble the lasagne.
- Step 4: Heat your oven to 170C. Take a medium-sized baking dish and spoon in enough bechamel to cover the bottom. Top with some of the greens and ricotta mix, then cover with a layer of lasagna sheets. Snap a few in half or overlap them if necessary to make them fit. Repeat this process until the greens and pesto mix is used up, saving some bechamel for the final layer.
- Step 5: For the final layer, spoon over the remaining bechamel then sprinkle over the pine nuts and grated parmesan. Cover with foil then put in the oven for 40 minutes.
- Step 6: Remove the foil then continue cooking for a further 10 minutes. Remove from the oven and leave to sit for 15 minutes. Serve and enjoy.
